Ingredients

The following ingredients have 11 Servings
  • 10 to 12 medium apples
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1/3 cup heavy cream
  • 1/4 cup light corn syrup
  • 2 tablespoons maple syrup
  • 1 tablespoon blackstrap or other dark molasses
  • 1/4 teaspoon vanilla extract
  • A pinch of salt

Instruction

  • Line a baking sheet with aluminum foil or parchment paper. Butter the foil or paper lightly. Insert a stick into each apple at the stem end. (I use the bottom of a heavy mug to “hammer” in the sticks, but be careful not to drive the handle all the way through the apple.)
  • In a deep, heavy saucepan over medium-high heat, combine the sugar, butter, cream, corn syrup, maple syrup, molasses, vanilla, and salt. Stir gently with a wooden spoon from time to time to make sure no sugar is sticking to the bottom of the pan. Bring to a boil and cook until the mixture registers 236°F (113°C) on a thermometer, 5 to 7 minutes.
  • Remove the pan from the heat and let the caramel cool to 180°F (82°C).
  • Working with 1 apple at a time, dip it into the hot caramel, let the excess drip off the bottom of the apple, and then place it on the prepared baking sheet. The caramel should cling to the apple. If the caramel slides off the first apple, let the rest of the caramel in the pan cool for a minute or so and try again. You may need to tilt the pan to dip the last few apples.
  • Let the caramel apples cool completely so the caramel sets. The apples will keep, uncovered, in the refrigerator for up to 3 days. (But who are we kidding? They'll never last that long.)